FIRST

fresh marinated hawaiian hearts of palm, grilled fennel and sweet onions, lettuces,

house vinaigrette and wisantigo parmesan $7

local cream of tomato soup with fontina sourdough grilled cheese $8

yukon gold gnocchi, fall mushrooms, soft herbs with fresh ricotta and grilled bread $9

spanish olive oil poached wild king salmon, served warm with an heirloom tomato panzanella salad $12

wood-grilled gulf shrimp, chick pea panisse, saffron aioli and pickled fennel $11

fried quail, grilled sweet onions, arugula with a creamy buttermilk chive dressing $11

braised fresh prairie grove bacon, beluga lentils, local apples and candied walnuts $10



SECOND

pan-roasted alaskan halibut, creamed local beets, tarragon, with a warm horseradish potato salad $24

wood-grilled sturgeon, garlic potato puree, escarole with an herb butter $23

organic chicken three ways: roasted and stuffed with soft herbs and goat cheese, braised with apples,

and pan-fried, served over butternut squash and fennel $21

wood-grilled center cut rack of pork, creamy grits, smoked cheddar, glazed radishes

with figs and whole grain mustard $21

wood-grilled rib-eye, red onions, pancetta, russian kale, fried fingerling potatoes, barnaise sauce $25

roasted rack of domestic lamb, shell beans, baby spinach, toasted bread crumb salsa and lamb jus $27

carnaroli risotto: curried roasted broccoli and cauliflower, fall mushrooms, dill and mascarpone $17





VIE MENU GLOSSARY

aioli: mayonnaise with some garlic, great with meat and fish

escarole: one of the three varieties of endive (belgian and curly are the other two), pale green with mild flavor, can be
obtained year round but peaks between june and october

fresh hawaiian hearts of palm: not your typical canned variety, wonderful source from the big island of hawaii

pancetta: Italian bacon cured (but not smoked) with salt and spices

panisse: a regional foodstuff from provence made from chickpea flour usually prepared into a crispy cake (a little like
polenta)

panzanella: an italian bread salad made with onions, tomatoes, olive oil, vinegar, and seasonings

soft herbs: delicate culinary herbs (basil, tarragon, chervil, dill, etc) that perfume and add flavor with a small amount of
heat or chopping


we support local farmers and artisans from around the midwest ! vie is a non-smoking
facility ! please feel free to use our courtesy phone to make your calls